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Slow Cooker Chili Pepper Honey Glazed Chicken Thighs with Roasted Peaches and Red Onion

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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 4 servings
Calories: 1253
Ingredients Method Notes

Ingredients
  

Chicken and Base
  • 2 pounds bone-in, skin-on chicken thighs skin on helps keep the meat moist during the long cook
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 2 tablespoons minced garlic
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon dried oregano
Sauce and Fruit
  • 1.5 cups chicken broth
  • 0.25 cup honey
  • 0.5 cup red wine vinegar
  • 1 can diced green chiles drained and rinsed
  • 2 medium ripened peaches cut into 1-inch chunks
  • 1 medium red onion cut into 1-inch wedges, keeping root end intact so layers stay together
  • 1 teaspoon dried chili powder
  • 0.5 teaspoon ground cinnamon adds warmth that pairs with the fruit

Method
 

Prep and Season
  1. Pat the chicken thighs completely dry with paper towels, then season both sides generously with the smoked paprika, cumin, salt, and black pepper.
  2. Place the chicken in the slow cooker, skin side up, and arrange the red onion wedges around the edges.
Build the Glaze
  1. In a small bowl, whisk together the honey, red wine vinegar, minced garlic, grated ginger, oregano, and chili powder until the honey is fully dissolved.
  2. Pour the glaze mixture over the chicken and onion, then add the diced green chiles and chicken broth. Gently push the peaches into the liquid so they are mostly submerged.
Cook and Serve
  1. Cover and cook on low for 7 to 8 hours, or until the chicken is tender and easily pulls away from the bone.
  2. Before serving, insert a food thermometer into the thickest part of the largest thigh to verify doneness according to your local food safety guidelines.

Notes

If your slow cooker has a lid that doesn't seal tightly, wrap it in foil to keep the juices in; the peach glaze can turn to a jammy sauce if the lid lets too much steam escape. Pat the chicken thighs dry before seasoning so the spice rub actually sticks.